Delicious Tofu Kimchi Pancake: A Perfect Blend of Savory and Tangy
Delicious Tofu Kimchi Pancake: A Perfect Blend of Savory and Tangy
Tofu and Kimchi Pancake
Experience the delightful combination of kimchi and tofu in this savory pancake! This Tofu Kimchi Pancake offers a wonderful balance of spicy, tangy kimchi and soft, mild tofu, creating a dish that’s both comforting and incredibly flavorful. It’s a fantastic side dish or a perfect accompaniment to a refreshing glass of makgeolli (Korean rice wine)!
Main Ingredients- Well-fermented Kimchi: 2/3 bowl (with a little juice)
- Tofu: 150g (firm tofu, suitable for pan-frying)
- Eggs: 2 large
- Cheongyang Peppers: 2 (optional, for extra spice)
- Scallions: 2 stalks
- Cooking Oil: as needed
Batter Ingredients- Korean Pancake Mix (Buchim Garu): 8-9 tablespoons
- Water: 5-6 tablespoons (adjust for desired consistency)
- Korean Pancake Mix (Buchim Garu): 8-9 tablespoons
- Water: 5-6 tablespoons (adjust for desired consistency)
Cooking Instructions
Step 1
First, gently press the tofu between paper towels to remove excess water. Then, mash the tofu thoroughly using a fork or a masher until it’s smooth and lump-free. Finely chop the Cheongyang peppers and scallions. Having your ingredients prepped makes the cooking process much smoother.
Step 2
In a large bowl, add the well-fermented kimchi. Use scissors or a knife to cut the kimchi into bite-sized pieces. If your kimchi is very watery, you can lightly squeeze out some of the excess juice, or just use a small amount of the juice for seasoning.
Step 3
To the bowl with the chopped kimchi, add the mashed tofu and crack in the two eggs. Sprinkle in the Korean pancake mix and add the water. It’s best to add the water gradually, starting with about 5 tablespoons. Add more water, one tablespoon at a time, until you reach your desired batter consistency – it should be thick but pourable.
Step 4
Add the pre-chopped scallions and Cheongyang peppers to the batter. If you enjoy a spicier flavor, you can remove the seeds from the peppers before chopping. If you’re making this for children or prefer less heat, you can omit the Cheongyang peppers or substitute them with milder green peppers.
Step 5
Using a spatula or spoon, mix all the ingredients thoroughly until well combined, forming a cohesive batter. The batter should be slightly thick, with the kimchi, tofu, eggs, and vegetables evenly distributed. Taste the batter at this stage and adjust seasoning if needed with a tiny pinch of salt or sugar.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ladle about 1/4 cup of batter per pancake onto the hot pan, spreading it into a round shape. Cook for about 3-4 minutes per side, until golden brown and crispy on the edges, and cooked through in the center. Your delicious Tofu Kimchi Pancake is ready to be enjoyed!
